Mary Berry Blueberry Muffins​ Recipe

These fluffy Mary Berry Blueberry Muffins are made with self-raising flour, baking powder, caster sugar, eggs, milk, melted butter, and plenty of fresh blueberries. This recipe creates a light, golden bake bursting with juicy fruit in every bite, serving as a delightful morning treat or an afternoon pick-me-up. It is perfect for a weekend brunch or a cozy tea time, and the batch makes 12 delicious muffins.

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Mary Berry Blueberry Muffins Ingredients

• 250g (approx. 2 cups) self-raising flour
• 1 teaspoon baking powder
• 100g (approx. 1/2 cup) caster sugar
• 2 large eggs
• 250ml (approx. 1 cup) milk
• 125g (approx. 1/2 cup) butter, melted and slightly cooled
• 175g (approx. 1 cup) fresh blueberries
• 1 teaspoon vanilla extract (optional)

How To Make Mary Berry Blueberry Muffins

1. Preheat the oven: Preheat your oven to 400°F (200°C) or 350°F (180°C) for fan ovens. Line a 12-hole muffin tin with paper cases.
2. Mix the dry ingredients: In a large mixing bowl, combine the self-raising flour, baking powder, and caster sugar. Stir them together until they are well mixed.
3. Mix the wet ingredients: In a separate jug or bowl, whisk the eggs, milk, melted butter, and vanilla extract (if using) together until combined.
4. Combine the mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spoon just until the flour is dampened. The batter should look lumpy; do not overmix it.
5. Add the fruit: Gently fold in the blueberries, being careful not to crush them.
6. Fill the cases: Divide the batter evenly among the 12 muffin cases. They should be nearly full.
7. Bake the muffins: Bake in the preheated oven for 20 minutes until the muffins are risen, golden brown, and firm to the touch.
8. Cool: Remove the tin from the oven and let it sit for 5 minutes. Transfer the muffins to a wire rack to cool completely or eat them warm.

Recipe Tips

• Do Not Overmix: The secret to light muffins is to mix the batter as little as possible. It is okay if there are small lumps of flour visible. Overmixing develops gluten and makes the muffins tough.
• Prevent Sinking Berries: To stop the blueberries from sinking to the bottom, you can toss them in a teaspoon of flour before folding them into the batter. This helps them stay suspended in the muffin.
• Using Frozen Berries: You can use frozen blueberries if fresh ones are not available. Do not thaw them first, as this will make the batter purple and soggy. Just add them in frozen and bake for a few extra minutes.
• Check Freshness: Make sure your baking powder is fresh. This helps the muffins rise high and gives them that classic domed top.

What To Serve Blueberry Muffins

These fruity muffins are a classic treat that pairs well with simple breakfast or tea-time sides.

• Enjoy them warm with a spread of unsalted butter or clotted cream.
• Serve alongside a hot cappuccino or herbal tea.
• Pair with a fruit salad made of melon and grapes for a light breakfast.
• For a savory contrast, serve with a side of crispy bacon or sausage.

How To Store Blueberry Muffins Leftovers

• Refrigerate: Store the cooled muffins in an airtight container lined with a paper towel to absorb moisture. They will keep at room temperature for 2 days or in the refrigerator for up to 4 days.
• Freeze: Wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Let them thaw at room temperature or warm them in the microwave for 20 seconds.

Mary Berry Blueberry Muffins Nutrition Facts

Serving Size: 1 Muffin

• Calories: 240 kcal
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 200mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 4g

Frequently Asked Questions

• Can I use plain flour? Yes, but you must add raising agents. If using plain (all-purpose) flour, add 3 teaspoons of baking powder to the flour mixture to ensure they rise properly.
• Why are my muffins dry? Dry muffins are usually caused by overbaking or measuring too much flour. Be sure to measure your flour correctly and check the muffins a minute or two before the timer goes off.
• Can I add lemon flavor? Yes, lemon and blueberry are a great combination. Grate the zest of one lemon into the sugar before mixing it with the flour to release the citrus oils.

Try More Recipes:

• Mary Berry Banana Muffins​ Recipe
• Mary Berry Strawberry Tartlets Recipe
• Mary Berry Pistachio Cake Recipe